Prosopis juliflora “cují”, species widely disseminated in Venezuela, produces seed gum. The behavior of this hydrocolloid in preparation of fruit nectars of low caloric content was studied. Six treatments, using different gum concentrations (0.10; 0.15; 0.20; 0.25 and 0.30%) and a control treatment (without gum), were carry out. The physicochemical characteristics (pH, °Brix, viscosity, turbidity), sensory (appearance, flavor, texture) of the elaborated product, were determinate. An experimental totally randomized design was applied. The comparison of the averages was made using Tukey’s method, with a significance level of (p